By Brian Thalhammer | Photos by Holly Leitner
As the crisp autumn air settles over the Geneva Lake area, classic fall comfort foods begin to beckon both locals and visitors alike. We journeyed to three beloved local spots to discover their available locally most popular fall offerings and the stories behind them. From the time-honored orchards and vine offerings of the Apple Barn Orchard and Winery in Elkhorn to the enduring traditions of The Elegant Farmer in Mukwonago and the culinary artistry of Greg Anagnos at Medusa in Lake Geneva, each destination offers a unique taste of the season.
THE APPLE BARN ORCHARD AND WINERY
Steeped in history, the Apple Barn Orchard and Winery in Sugar Creek (outside of Elkhorn) has been a family farm since 1846. The Jacobson family, now in their sixth generation of ownership, has cultivated a thriving orchard with over 4,000 apple trees producing 12 varieties of apples. The rustic charm of the farm is palpable, with a brick smokehouse from the 1800s still standing proud amidst the modern additions of a bakery, country store and winery.
“Our apple cider is 100 percent pure, sweet apple cider with less than one-tenth of one percent potassium sorbate added to preserve freshness,” shares Judy Jacobson, who, along with her husband Steve, is a current owner of the Apple Barn.
This dedication to purity and tradition is echoed in their popular collection of fall favorites available in their bakery and farm store, such as their deliciously warm cider donuts, crisp caramel apples and fresh-baked pies that fly off the shelves during the bustling fall season. “When you pick the Apple Barn Orchard & Winery, you’ll experience fresh fruit, fresh air and a fresh perspective of what a real family farm is like,” their website explains.
THE ELEGANT FARMER
Just a short drive away in Mukwonago, The Elegant Farmer has been delighting customers since 1946. Originally a dairy farm, the Scheel brothers transformed their venture into a thriving market, introducing the innovative concept of pick-your-own produce. Today, under the stewardship of Keith and Tina Schmidt and their daughter, Katie, The Elegant Farmer continues to uphold its reputation for quality and tradition.
Renowned for its trademarked Apple Pie Baked in a Paper Bag, the farm kitchen also offers an array of fall favorites: CiderBaked Ham, fruity applesauces, fruit crisps, jumbo muffins and cookies, fruit breads, gourmet sauces and seasonings and much, much more. For those not lucky enough to experience the orchards and farm kitchen, bakery and market on site, The Elegant Farmer also provides goods to over 400 locations in Illinois, Wisconsin and Michigan.
“Our cider donuts are a beloved fall-time favorite,” says Director of Operations Katie Schmidt. “Made with our pressed cider, they are moist and delicious.” The farm’s commitment to local and seasonal produce is evident in its offerings, and the annual Fall Harvest Fest (on Saturdays and Sundays from Sept. 7 through Oct. 27) showcases its community spirit, drawing families for hayrides, apple picking and a host of autumnal activities. The goal? “Family-fun memories that will last a lifetime,” Schmidt explains.
MEDUSA
In the heart of downtown Lake Geneva, Greg Anagnos has created a culinary haven with Medusa. A lifelong restaurateur and former owner and head chef of a now-shuttered popular bistro of the same name, Anagnos brings over four decades of experience to his latest venture, focusing on reconnecting with the community through his recipes, seasonings and unique offerings.
“I grew up in the hospitality industry, with my family owning a restaurant, [starting] in 1972,” Anagnos recounts. “I went to culinary school in New York.” Anagnos joined the industry immediately after that, working as a professional chef in hotels and restaurants for over 40 years. This rich background informs the quality and creativity of his menu.
Medusa’s fall offerings include hearty soups by the quart, Greek-style cabbage rolls filled with fresh ground lamb and rice and the ever-popular Spanokopita. “Spanokopita (savory spinach pie) is always a quick seller,” Anagnos notes. The menu is further elevated with seasonal specialties, utilizing elements such as pumpkin spice and chai spice seasonings, and includes fresh crepes and the indulgent Egg Nog gelato. Anagnos’s passion for fresh, high-quality ingredients shines through, particularly in his homemade baklava and Bacio gelato, for which he grinds his own hazelnuts. While these treats may be served cold, Anagnos says they are some of the most sought-after comfort specialties during the fall season.
